Chinese 6 Spice Chicken with Steamed Vegetables

Saturday, June 27, 2015

Here's a quick and easy way to use Fuel with Flavour's Chinese 6 Spice chicken as a rub. Easy, delicious and more importantly, ready under 15 minutes!

You'll need Shiaoxing wine or chicken broth, soy sauce (what? you threw away those handy packs from the sushi place? yikes! salt, then) and brown sugar (okay... white will do in a pinch as well!)

1. Slice a chicken breast into medallions. Rub 1 to 2 tbsp of the Chinese 6 Spice over it, depending on how big a spice kick you prefer. Since I had a good sized chunk of chicken, I used 2 tbsp here. Rest for a minute while you wash and cook your rice in the rice cooker.

2. Heat a tbsp of oil in a non stick pan and when hot, sear your chicken medallions, taking care not to burn the spices out. When nicely browned, pour a bit of Chinese cooking wine or chicken broth to deglaze it, a capful of low-sodium soy sauce, a sprinkle of brown sugar and another capful of water.

3. Cover and cook through on medium to low heat. When juices run clear, turn off the heat but let rest, covered, still in the pan. Season with white pepper and chili flakes as you desire.

4. Prep and steam your (frozen or fresh) vegetables in a bowl in the microwave.

5. Rice is done, plate it. Place chicken and juices on rice (because we know you want the gravy on the rice) and arrange the vegetables on the side.

6. Enjoy and repeat another day with pork or tofu!

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